Mango Jam
Servings: 2 cups
Ingredients
- 2 cups diced mangoes (about 2 large)
- 1 cup sugar
- 1 tablespoon lemon juice
Instructions
- Hold the mangoes standing and with a knife, cut from the top down on one side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
- In a pot, combine mango, sugar, and lemon juice. Bring to a boil until sugar is dissolved.
- Lower heat and cook, mashing with the back of spoon, for about 25 to 35 minutes or until mixture thickens.
- To check for doneness, use the "parting the sea" technique by transferring a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and does not flow back together, it is ready.
- Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in refrigerator.